Toasted Pecan Chicken with Zucchini Noodles

4 boneless chicken breasts, cut into bite-size pieces
1/4 tsp pepper
1/4 tsp salt
3 Tbsp butter
1 1/2 cups whipping cream
2 Tbsp orange marmalade
1 Tbsp Dijon mustard
3/4 cup chopped toasted pecans

For Chicken:

Season chicken with salt and pepper.

In a large skillet, melt butter.  Cook chicken over medium-high heat for 3-4 minutes per side.  Remove chicken from skillet.

Reduce heat to medium, add whipping cream, marmalade, and mustard, stir well. Add chicken and cook 8 min or until sauce thickens.

Place pecans on a cookie sheet.  Turn broiler on low and toast pecans for 2-3 minutes.

Stir pecans in with chicken.

For Zucchini:

Use spiralizer to shred zucchini in to ‘noodles.’  Heat one tablespoon of olive oil in a saute pan on medium high heat.  Saute noodles for 2-3 minutes.  Season with salt and pepper.

Serve chicken with sauce over noodles and enjoy!

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